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[<eureka AT hctc.net>]

Yes, that's how it's done (or at least how I prepare 
them). However in some questionable restaurants I'm not so 
sure they don't reheat the left over beans the next day by 
putting them back into the skillet. So perhaps this is 
where the "re" in refried comes in?

They don't mention (nor can I taste) beer in the cooking 
of borracho beans, but it seems highly plausible. There 
are roadside stands here selling "beer butt chicken" where 
they invert the bird over an opened beer can during the 
cooking. I have no idea if this is a nation-wide backwoods 
phenomenon, or indigenous to my canyon.

--Sage


On Thu, 12 Apr 2007 09:44:57 -0700 (PDT)
 VAN DELL JORDAN <vdjor AT yahoo.com> wrote:
> As far as I've seen refried beans are not refried at
> all.  The cooked beans are put in a skillet and fried
> but the first cooking was normal boiling (or would you
> say simmering?)
> Van Dell
>
>
> --- Clansgian AT wmconnect.com wrote:
>
> > In a message dated 4/12/2007 8:07:38 AM Pacific
> > Daylight Time, 
> > eureka AT hctc.net writes:
> >
> >
> > > The word "Frijoles" where I live is not only is
> > used as a 
> > > generic synonym for "bean" but it is also refers
> > to 
> > > cooking them by mashing and refrying them, as in
> > refried 
> > > beans. Thus, if black beans are prepared this way
> > the menu 
> > > will say frijoles negra, etc. If they are cooked
> > whole in 
> > > their broth they are called "borracho" although I
> > don't 
> > > know what that word might translate to.
> >
> > 'Frijoles' refering to refried beans is shorthand
> > for 'frijoles refritos'.    
> >  The dish called 'frijoles borrachos' comes from the
> > recipe usually calling 
> > for cooking the beans in beer.   </HTML>
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